Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
In a small bowl, toss the sliced strawberries with maple syrup, ½ teaspoon lemon zest, 1 teaspoon lemon juice, cornstarch and salt. Let sit while you make the dough.
In a medium bowl, whisk together the flour, sugar and salt. Using a pastry cutter or fork, cut the cold butter into the flour mixture, forming pea-sized crumbles. In a separate bowl, whisk together the milk and 1 egg. Add this to the flour mixture; work the dough until it’s smooth but has visible flecks of butter. Flatten the dough into a disc and wrap in plastic wrap; chill at least 30 minutes before using.
Meanwhile, in a small saucepan, pour in the strawberry mixture and cook on medium-low until the strawberries are tender and the juices are thickened, about 10 minutes. Chill until completely cooled. (You may do this the night before for easier assembly).
When the dough is properly chilled, divide the dough into 10 golf-ball-sized balls and place on a floured work surface. Roll each ball into an 1/8 inch thick circle about 5-6 inches in diameter. Spoon 2 ½ tablespoons filling into the center of each circle.
Whisk the remaining egg in a bowl and brush the edges of each circle with the egg. Fold one side of dough over the filling to the other side, leaving a ½-inch edge gap on the bottom layer. Fold the ½-inch overhanging edge over the top of the upper edge. Crimp the edges using a fork. Repeat with remaining dough and filling.
Place the hand pies on the lined baking sheets and chill 30 minutes, at least.
Once chilled, brush each hand pie with the remaining beaten egg, poke each pie with a fork or skewer (so steam can release) and bake until the pies are golden, about 20-25 minutes. Let cool slightly before serving.
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